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베이커리 제품에 대한 여대생의 이용현황에 관한 연구The Purchasing Practice of Bakery Product by Female University Student

Other Titles
The Purchasing Practice of Bakery Product by Female University Student
Authors
김옥선주나미
Issue Date
Apr-2002
Publisher
한국식품조리과학회
Keywords
bakery products; purchasing frequency; preference; bakery products; purchasing frequency; preference
Citation
한국식품조리과학회지, v.18, no.2, pp.247 - 261
Journal Title
한국식품조리과학회지
Volume
18
Number
2
Start Page
247
End Page
261
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/10406
ISSN
2287-1780
Abstract
This study was designed to identify the purchasing practice on the bakery products by the female university students in Seoul and Kyunggi area. Total 262 questionnaires were used for the analysis among 285 responses. The results showed that 50.76% of the respondents bought the bakery products 1∼3 times a month mainly for supper or snacks. The most favored bakery products were bread, danguaja bbang, cake, pie and jori bbang, and there was a signigicant difference in the preference of bakery products by the type of dwelling (p<0.001). Students with non-food science major significantly preferred bakeries as light meals (p<0.01). Students with food science major liked bread, jori bbang, cake and pie, but the non-food science majors liked bread, sweat red-bean bread and sandwich (p<0.05). Depending upon the housing status and the major of the respondents, there was a signifcant difference in the purchase factor like nutrition, taste, size and sanitation of the store (p<0.05), while the purchasing frequency was not affected by those factors (p<0.05). As to the question if there is a room for improvement, different housing status influenced significantly the respondents in citing the factors like business hours and service, and the shape of product and service(p<0.05).
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생활과학대학 (식품영양학과)
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